An Unusual Borscht
"An combination of beets, squash, and yogurt makes a sweet yet savory soup that is quite filling. Slow roasting the vegetables takes quite a bit of time but is well worth it for the intense flavor it gives to the borscht. In a pinch I have substituted buttermilk for the yogurt and it worked well."
- Ready In:
- 2hrs 20mins
- Ingredients:
- 4
- Yields:
-
4 1/2 cups
- Serves:
- 4-5
ingredients
- 1 1⁄2 lbs large beets
- 2 lbs hubbard squash or 2 lbs butternut squash
- 1 cup plain yogurt
- 1 teaspoon salt
directions
- Preheat the oven to 400 degrees.
- Wash the beets. Remove the green tops. Cut the beets in half.
- Cut the squash in quarters and remove the seeds.
- Place the beets and squash cut side down on a baking sheet. Sprinkle vegetables with 1/4 cup water.
- Roast the vegetables for 1 1/2 hours or until very soft. Turn the vegetables halfway through cooking and add more water if necessary.
- Remove vegetables from the oven and let cool 10 minutes.
- Remove the squash pulp from the skin and puree it in a food processor or blender.
- Peel the beets, cut them into small pieces, and add them to the processor.
- I find when using the blender to puree this that I have to a small amount of water to each group of vegetables to keep it from jamming.
- Puree until smooth.
- Add the yogurt and puree again.
- Add 1/3 to 1/2 cup cold water and 1 teaspoon salt. Blend until smooth and creamy.
- This is excellent both hot and cold.
- Garnish with additional yogurt, or with beet greens that have been steamed and chopped.
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RECIPE SUBMITTED BY
I recently got married and moved to Canada. I grew up in rural Midwest US and that is reflected in my thoughts values and foods I like. I love cooking, crocheting, and reading among other things.
